Table 1.

Buffers and their composition used to extract proteins from Pacific oyster.

Buffer	pH	Composition
Citrate-3	3.0	Citric acid 0.082 M Trisodium citrate 0.018 M
Citrate-5	5.0	Citric acid 0.065 M Trisodium citrate 0.035 M
TBS	7.4	Tris 25 mM Potassium Chloride 3.0 mM Sodium Chloride 140 mM
TBSN	7.4	Tris 25 mM Potassium Chloride 3.0 mM Sodium Chloride 1 M
PBS	7.4	Phosphate 10 mM Potassium Chloride 2.7 mM Sodium Chloride 137 mM
PBSN	7.4	Phosphate 10 mM Potassium Chloride 2.7 mM Sodium Chloride 1 M
Carbonate-9	9.2	Sodium Carbonate 0.01 M Sodium Bicarbonate 0.09 M
Carbonate-10	10.3	Sodium Carbonate 0.07 M Sodium Bicarbonate 0.03 M